% of main ingredient
70% of Cocoa
Andoa Noire is a blast of freshness and strong bitter notes that intensifies and becomes more complex while tasting. Fairtrade and Organic dark chocolate couverture.
Flavor Profile Fruity
Secondary Notes Woody
Hint of Bitterness
In 2009, Valrhona created Andoa Noire to enrich our Single Origin Grand Cru chocolates’ aromatic range with an intensely bitter dark couverture. Its name is a tribute to a now-extinct native Peruvian dialect which was spoken in the Loreto region of the Peruvian Amazon.
Andoa is made from cocoa beans carefully selected by Valrhona’s experts and their local partners in Peru. This Single Origin Grand Cru is made exclusively from the best organic and NOP-certified fair trade ingredients, which is just one example of the ways Valrhona is committing to sustainable development.
This uncompromising organic chocolate with a very high cocoa content is both acidic and extra-bitter and an excellent representation of the Peruvian terroir.
Christophe Devaux - R&D PROJECT MANAGER VALRHONA
Andoa Noire’s nutty notes conjure up Peru’s warm, fragrant air, while its hints of woodiness and bitter edge seem to melt into the tranquil twilight atmosphere.
Coating – Moulding – Mousse – Cream mix & Ganache – Ice creams & sorbets
70% of Cocoa
Cocoa beans from Peru and the Dominican Republic*, cane sugar*, cocoa butter*, emulsifier: sunflower lecithin*, vanilla*. May contain: nuts, milk, soya. (*) Product from Organic Farming. Certified by FR-BIO-01.
3kg bean bag - 12515
Cocoa butter, cocoa beans, cane sugar are Fairtrade certified, traded, audited and sourced from Fairtrade producers, total 99.6%. For more visit info.fairtrade.net/sourcing.
Tulakalum 75%, pure Single Origin Belize. Tart, bitter & ripe fruit.
Xibun is a chocolate with fruity notes brought out by a gorgeous, fresh, acidic tang. Sample this chocolate and it slowly reveals a dash of spice with a coffee hue and roasted notes which give way to a light bitterness and mild chocolatey notes.
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